Rehydrate soy curls as per package directions (using water or broth). I buy these Butler Brand soy curls. Half the 8 oz package is about ¾ of a pound hydrated.
Gently squeeze excess liquid from soy curls.
Drain, rinse and pat dry the chickpeas.
In a large bowl, pour ¾ of the spice blend paste over the soy curls and toss to coat. Spread out in a single layer over ¾ of the prepared baking sheet.
Toss the chickpeas with the remaining spice blend paste and spread out next to soy curls.
Bake for 15 minutes, stir and shake. After 5 more minutes - remove chickpeas and smaller soy curls. Return large pieces of soy curls to oven for another 5 minutes (if required).
**Alternatively, you can place the chickpeas and soy curls on their own baking sheets.
While the soy curls and chickpeas are in the oven, make the two sauces and cut the veggies (tomatoes, cucumbers, romaine, dill, parsley). Grab the pickled onions and hummus.